Amalfi Ristorante Italiano & Bar

Beef carpaccio served with a salad of arugula, aged ricotta salata, marinated shiitake mushrooms and truffle oil dressing.

Seared yellow fin tuna loin medallion, served with sweet garlic zabaglione, micro greens, and shredded carrot salad.

Delicate soup of manila clams, kabocha squash, saffron and lemon-infused broth.

Imported prosciutto san daniele served with burrata cheese, special creamy cow mozzarella from puglia, italy, and basil, drizzled with cold-pressed olive oil.

Dry cured beef bresaola topped with arugula salad, parmesan reggiano DOP shavings, organic olive oil and lemon.

Lightly fried, tender calamari rings and green beans, served with marinara sauce.

Imported buffalo mozzarella served with heirloom tomatoes, fresh basil and cold-pressed olive oil.

Delicately sautéed maine mussels with lemon zest, black pepper, green peppers and white wine sauce.

Scottish salmon marinated with sea salt, lemon, orange zest and raw sugar, served with a carrots and zucchini julienne, drizzled with orange-infused olive oil dressing.

Spring mix, cherry tomatoes, endive, parmesan cheese, balsamic vinaigrette dressing.

Baby lettuce, walnuts, artichokes, smoked mozzarella, honey vinegar dressing.

Arugula, Belgium endive, candied tomatoes, goat cheese, Sorrento orange infused olive oil.

Tomato sauce, grape tomatoes, imported buffalo mozzarella, basil and extra virgin olive oil.

Tomato sauce, fresh mozzarella, salami, basil and extra virgin olive oil.

Tomato sauce, fresh mozzarella, Italian sausage, basil and extra virgin olive oil.

Tomato sauce, fresh mozzarella, hot soppressata, basil and extra virgin olive oil.

Flat bread with rosemary and sea-salt.

Tomato sauce, fresh mozzarella, prosciutto di parma, basil and extra virgin olive oil.

Tomato sauce, fresh mozzarella, mushrooms, basil and extra virgin olive oil.

Heirloom tomatoes, spinach, red onions, smoked mozzarella, marinated salmon and extra virgin olive oil.

Tomato sauce, fresh mozzarella, fresh ricotta, salami, pecorino romano, basil and extra virgin olive oil.

Spaghetti with manila clams, basil and cherry tomatoes in a white wine sauce.

Homemade ravioli stuffed with ricotta cheese, parmesan and spinach in a butter and sage sauce.

Paccheri pasta served with braised berkshire pork rib ragù.

Half shell baked eggplant with fresh oregano and garlic served melted buffalo mozzarella and cherry tomato sauce.

Homemade potato and ricotta dumplings, served with beef ragù bolognese sauce.

Homemade saffron-infused tagliolini pasta with pancetta, black pepper and creamy egg sauce.

Chef selected amalfi artisan black truffles-infused fettuccine pasta, served with prosciutto di parma and creamy wild mushroom sauce.

Homemade fresh squid ink-infused spaghetti with fresh baby calamari and kalamata olives in a pepperoncino-infused olive oil and roasted garlic sauce.

Homemade fettuccine pasta with fresh tomatoes and basil sauce.

Carnaroli rice simmered with lobster broth, scallops, clams, mussels, calamari, and shrimps.

14 oz dry-aged certified Hereford black angus rib eye steak, marinated with rosemary, garlic and grain mustard.

24 oz dry-aged certified Hereford black angus porterhouse T-bone steak, marinated with rosemary, garlic and grain mustard.

Pan-roasted fillet of fresh sea bream "mediterranean orata" with browned butter caper sauce served with scalloped potatoes and lemon sauce.

Scottish salmon filet encrusted with black olives and herb paste, served with parsnip mousse and roasted bell pepper sauce.

Half free-range chicken slowly roasted in the wood-burning oven with garlic, thyme, and rosemary, served with charred spring onions and potatoes.

Roasted boneless suckling pig with skin-on and rolled with garlic, mediterranean herbs and spices, cooked in a wood-burning oven, served with scalloped potatoes and caramelized onions.

Pan-roasted fresh white gulf shrimps with olive oil, rosemary, capers, with organic black rice and grilled asparagus saffron sauce.

Fresh gulf red snapper filet, in a light cherry tomato, garlic and parsley broth; a traditional dish of the amalfi coast.

A rich sponge cake soaked in limoncello filled with zabaglione cream.

Gluten-free. Dark chocolate mousse served between almond florentine tuille, with chocolate truffles, and chocolate macaron.

Ricotta cheese, caramelized pear mousse cake, and an almond biscuit, drizzled with a vanilla bean cream sauce.

Homage to my wife's cuban heritage, a classic cuban pastelito filled with guava paste and cream cheese, served with fig almond gelato.

Gluten-free. A gluten-free chocolate and almond cake with pistachio ice cream and a porto wine reduction.

Gluten-free. Selection of four imported Italian cheeses served with honey from the Bellaire honey company, fresh fruit and pear mustard.

Puff pastry layered with sponge cake soaked in strega liqueur and vanilla pastry cream.

Hazelnut trilogy: a warm cake, panna cotta, and gelato, topped with caramel sauce.

Melted rich dark chocolate cake served with recioto wine sauce.

Assortment selection of five flavor macarons.

Profiteroles filled with fresh vanilla whipping cream covered with a layer crema di limone chantilly cream.

Chef giancarlo's selection of Italian miniature pastries: cannoli with ricotta cheese, chocolate horn with dark chocolate mousse, fruit tart, panna cotta nocciola, macaron, baba, and chocolate truffles.

Beef carpaccio served with a salad of pears, micro greens, shaved pecorino cheese and lemon olive oil dressing.

Lightly fried, tender calamari rings and green beans, served with marinara sauce.

Burrata cheese, grilled artichoke, and cetara anchovies.

Selection of artisan creminelli salami, sopressa veneta, salami with truffles, wild boar cacciatore, coppa, prosciutto san daniele, bresaola, bocconcini di bufala, veggie pickles, served on a cutting board.

Delicately sautéed maine mussels with lemon zest, black pepper, green peppers and white wine.

Dry cured beef bresaola, topped with arugula salad, parmesan reggiano DOP shavings, organic olive oil and lemon.

Tasting of three crudo: tuna, snapper and octopus with orange-infused EVOO, and pink pepper chives.

Maine lobster tail medallions served around an arugula lolla rossa salad with fresh orange segments and chive pink pepper dressing.

Imported buffalo mozzarella served with heirloom tomatoes, fresh basil and prosciutto san daniele.

Spring mix, cherry tomatoes, endive, parmesan cheese, balsamic vinaigrette dressing.

Baby lettuce, walnuts, artichokes, smoked mozzarella, honey vinegar dresInsalatesing.

Arugula salad, Belgium endive, candied tomatoes, goat cheese, and Sorrento orange infused olive oil.

Octopus, cuttlefish, shrimp, arugula and heirloom tomatoes in a lemon olive oil dressing.

Tomato sauce, grape tomatoes, imported buffalo mozzarella, basil, extra virgin olive oil.

Tomato sauce, fresh mozzarella, salami, basil, extra virgin olive oil.

Tomato sauce, fresh mozzarella, Italian sausage, basil, rapini broccoli, and extra virgin olive oil.

Heirloom tomatoes, spinach, red onions, smoke mozzarella, and marinated salmon.

Tomato sauce, smoked buffalo mozzarella, ricotta cheese, salami, pecorino romano, basil, extra virgin olive oil.

Tomato sauce, fresh mozzarella, prosciutto di parma, basil, extra virgin olive oil.

Tomato sauce, fresh mozzarella, mushrooms, basil, extra virgin olive oil.

Tomato sauce, imported buffalo mozzarella, prosciutto di parma, arugula, extra virgin olive oil.

Tomato sauce, fresh mozzarella, hot soppressata, basil, extra virgin olive oil.

Artisan amalfi spaghetti served with fresh grape tomato-basil lemon and colatura fish sauce.

Homemade fresh scialatielli pasta with clams, mussels, scallops, shrimp, calamari and lobster in a light grape tomato sauce and lemon zest.

Carnaroli rice simmered with squid ink sauce and topped with roasted mediterranean langoustine.

Paccheri pasta served with a duck confit and black truffles cream sauce.

Homemade basil pesto-infused fettuccine served with sautéed manila clams, calamari, in garlic olive oil & cherry tomatoes.

Homemade ribbon pasta with porcini mushrooms and texas wild boar ragú braised in red wine and tomatoes.

Risotto with burrata cheese and lemon zest topped with roasted maine lobster tail, diced fresh tomatoes and capers sauce.

Homemade ravioli filled with ricotta cheese and roasted butternut squash, served with creamy black truffles sauce and maine lobster tail medallions.

Minimum 2 people. Pan-roasted dover sole with tarragon, lemon and shallots served tableside with salmoriglio sauce and seasonal grilled vegetables and potatoes.

Scottish salmon fillet encrusted with black olives and herb paste, served with parsnip mousse and roasted bell pepper sauce.

Mediterranean octopus roasted with rosemary, garlic, and fine herbs served over vegetables caponata, n'duja calabrese and arugula pesto.

Roasted boneless suckling pig with skin-on and rolled with garlic, mediterranean herbs and spices, cooked in a wood-burning oven, served with scalloped potatoes and caramelized onions.

Mediterranean langoustine marinated with orange zest chives, and garlic olive oil, baked in the wood burning oven and served with roasted eggplant and arugula salad.

Roasted fresh gulf red snapper fillet, in a light cherry tomato, lemon and parsley broth; a traditional dish of the amalfi coast.

Pan-roasted branzino fillet with olive oil, rosemary, capers, with organic black rice, and grilled asparagus saffron sauce.

Braised veal ossobuco with taurasi wine served with lemon zest burrata risotto and served with seasonal vegetables.

10 oz black angus strip loin cooked to perfection in the wood-burning oven and sliced over a salad of arugula, sautéed wild mushrooms and potatoes.

14 oz dry-aged certified Hereford black angus strip steak, marinated with rosemary, garlic and grain mustard and served with seasonal vegetables.

Half free-range chicken slowly roasted in the wood burning oven with garlic, thyme, and rosemary, served with charred spring onions and potatoes.

24 oz dry-aged certified Hereford black angus porterhouse T-bone steak, marinated with rosemary, garlic, grain mustard and served with seasonal vegetables.

Steamed or grilled.

A rich sponge cake soaked in limoncello filled with zabaglione cream.

Gluten-free. Dark chocolate mousse served between almond florentine tuille, with chocolate truffles, and chocolate macaron.

Ricotta cheese, caramelized pear mousse cake, and an almond biscuit, drizzled with a vanilla bean cream sauce.

Homage to my wife's cuban heritage, a classic cuban pastelito filled with guava paste and cream cheese, served with fig almond gelato.

Gluten-free. A gluten-free chocolate and almond cake with pistachio ice cream and a porto wine reduction.

Gluten-free. Selection of four imported Italian cheeses served with honey from the Bellaire honey company, fresh fruit and pear mustard.

Puff pastry layered with sponge cake soaked in strega liqueur and vanilla pastry cream.

Hazelnut trilogy: a warm cake, panna cotta, and gelato, topped with caramel sauce.

Melted rich dark chocolate cake served with recioto wine sauce.

Assortment selection of five flavor macarons.

Profiteroles filled with fresh vanilla whipping cream covered with a layer crema di limone chantilly cream.

Chef giancarlo's selection of Italian miniature pastries: cannoli with ricotta cheese, chocolate horn with dark chocolate mousse, fruit tart, panna cotta nocciola, macaron, baba, and chocolate truffles.

Beef carpaccio served with a salad of arugula, aged ricotta Salata, marinated wild mushrooms, and truffle oil dressing.

Dry-cured beef bresaola topped with arugula salad, Parmesan Reggiano dop shavings, organic olive oil, and lemon dressing.

Lightly fried, tender calamari rings, and green beans. Served with marinara sauce.

Imported buffalo mozzarella from Campania, Italy, served with heirloom tomatoes, fresh basil, and cold-pressed olive oil.

Spicy bluefin tuna is tartare with jalapeños, fresh tomatoes, cilantro, and olive oil. Served over cucumber and tomatoes carpaccio with saffron aioli dressing.

Fresh Maine mussels delicately sauteed with lemon zest, black pepper, and white wine sauce. Topped with shishito peppers and crostini bread.

Delicate soup of manila clams, Tuscan farro, saffron, and lemon-infused broth.

Scottish salmon marinated with sea salt, lemon, orange zest, and raw sugar. Served with carrots and zucchini julienne. Drizzled with orange-infused olive oil dressing.

Imported son Daniele prosciutto served with basil, burrata cheese from Puglia, Italy, and drizzled with cold-pressed olive oil dressing.

Half shell baked eggplant with fresh oregano and garlic. Served with melted buffalo mozzarella and cherry tomato sauce.

Beef carpaccio served with a salad of pears, microgreens, shaved pecorino cheese, and lemon olive oil dressing.

Dry-cured beef bresaola, topped with arugula salad, Parmesan Reggiano dop shavings, organic olive oil, and lemon dressing.

Spicy bluefin tuna was tartare with jalapenos, fresh diced tomatoes, cilantro, and olive oil. Served over cucumber carpaccio with saffron aioli dressing.

Lightly fried, tender calamari rings, and green beans. Served with marinara sauce.

Grilled fresh Maine lobster tail served over Belgian endive salad, green asparagus, and orange segment.

Deep-fried Roman-style artichoke served with arugula salad, white wine vinaigrette, burrata cheese, and heirloom tomatoes.

Imported buffalo mozzarella served with heirloom tomatoes, fresh basil, and San Daniele prosciutto.

Mediterranean octopus roasted with rosemary, garlic, and fine herbs, served over vegetables' caponata, fingerling potatoes, and arugula pesto.

Fresh Maine mussels delicately sautéed with lemon zest, black pepper, and white wine sauce. Topped with shishito peppers and crostini bread.

Spring mix, cherry tomatoes, Belgian endive, Parmesan cheese, and balsamic vinaigrette dressing.

Arugula, candied tomatoes, Belgian endive, goat cheese, and Sorrento orange-infused olive oil dressing.

Baby lettuce, walnuts, artichokes, smoked mozzarella, and honey vinegar dressing.

Octopus, cuttlefish, shrimp, arugula, heirloom tomatoes, and lemon olive oil dressing.

Spring mix, cherry tomatoes, Belgian endive, Parmesan cheese, and balsamic vinaigrette dressing.

Arugula, candied tomatoes, Belgian endive, goat cheese, and Sorrento orange-infused olive oil dressing.

Baby lettuce, walnuts, artichokes, smoked mozzarella, and honey vinegar dressing.

Octopus, cuttlefish, shrimp, arugula, heirloom tomatoes, and lemon olive oil dressing.

Gluten-free cauliflower pizza crust.

Tomato sauce, grape tomatoes, imported buffalo mozzarella, basil, and extra virgin olive oil.

Tomato sauce, imported buffalo mozzarella, salami, basil, and extra virgin olive oil.

Tomato sauce, imported buffalo mozzarella, mushrooms, basil, and extra virgin olive oil.

Tomato sauce, imported buffalo mozzarella, Italian sausage, basil, rapini broccoli, and extra virgin olive oil.

Tomato sauce, imported buffalo mozzarella, prosciutto di parma, arugula, and extra virgin olive oil.

Tomato sauce, imported buffalo mozzarella, hot soppressata, basil, and extra virgin olive oil.

Tomato sauce, smoked mozzarella, porchetta, spicy salami, jalapeño, and extra virgin olive oil.

Tomato sauce, imported buffalo mozzarella, fresh ricotta, salami, pecorino romano, basil, and extra virgin olive oil.

Tomato sauce, grape tomatoes, imported buffalo mozzarella, basil, and extra virgin olive oil.

Tomato sauce, fresh mozzarella, parma prosciutto, basil, and extra virgin olive oil.

Tomato sauce, imported buffalo mozzarella, salami, basil, and extra virgin olive oil.

Tomato sauce, imported buffalo mozzarella, mushrooms, basil, and extra virgin olive oil.

Tomato sauce, imported buffalo mozzarella, Italian sausage, basil, rapini broccoli, and extra virgin olive oil.

Heirloom tomatoes, spinach, red onions, smoked mozzarella, marinated salmon, and extra virgin olive oil.

Tomato sauce, imported buffalo mozzarella, hot soppressata, basil, and extra virgin olive oil.

Tomato sauce, imported buffalo mozzarella, fresh ricotta, salami, pecorino Romano, basil, and extra virgin olive oil.

Flatbread with rosemary sea salt and extra virgin olive oil.

Homemade spaghetti served with manila clams, basil, and cherry tomatoes in a white wine sauce.

Homemade saffron-infused tagliolini pasta served with pancetta, black pepper, and creamy egg sauce.

Homemade ravioli stuffed with ricotta, Parmesan cheese, and spinach. Served in a butter and sage sauce.

Homemade fettuccine pasta served with parma prosciutto, wild mushrooms, and creamy black truffle sauce.

Homemade lasagna with meat sauce, béchamel, and mozzarella cheese.

Homemade fresh squid ink-infused spaghetti with fresh baby calamari and black olives in a peperoncino-infused olive oil, and cherry tomato sauce.

Homemade fettuccine pasta served with fresh tomatoes and basil sauce.

Homemade potato and ricotta dumplings served with beef ragù.

Carnaroli rice simmered with lobster broth, scallops, clams, mussels, calamari, and shrimps.

Traditional Amalfi coast paccheri pasta served with braised yellowfin tuna, onions, bay leaves, and colatura fish sauce basil, and lemon zest olive oil.

Homemade spaghetti served with manila clams, basil, and cherry tomatoes in a white wine sauce.

Homemade ribbon pasta served with white veal bolognese sauce, and sage. Topped with Parmesan cheese shavings.

Homemade scialatielli pasta with sautéed clams, mussels, scallops, shrimp, calamari, and lobster in a light grape tomato sauce, and lemon zest.

Homemade pistachio-infused ravioli stuffed with taleggio cheese and black truffle. Topped with wild boar ragu.

Carnaroli rice simmered with porcini mushroom served with east coast sea diver scallops caramelized with sea salt, butter and thyme, and red wine reduction sauce.

Carnaroli rice simmered with squid ink sauce and topped with roasted Mediterranean carabineros red shrimp.

Traditional Amalfi paccheri pasta tossed with creamy pecorino cheese and black pepper and served with roasted organic pork belly glazed in a honey balsamic vinegar reduction.

Homemade ravioli filled with ricotta cheese and roasted butternut squash served with black truffle cream sauce and Maine lobster tail medallions.

Gluten-free ravioli filled with artichoke, kale, mushroom, and vegan mozzarella. Served with fresh tomato sauce and sautéed shredded zucchini.

14 oz dry-aged certified here ford NY strip steak, marinated with rosemary, garlic, and grain mustard. Served with roasted potatoes.

24 oz dry-aged certified here ford black Angus porterhouse t bone steak, marinated with rosemary, garlic, and black pepper. Served with roasted potatoes.

Fillet of fresh Mediterranean Seabream orata pan-roasted with rosemary and olive oil. Served with scalloped potatoes and lemon caper sauce.

Roasted boneless suckling pig with skin-on and rolled with garlic, Mediterranean herbs, and spices, cooked in a wood-burning oven. Served with scalloped potatoes and caramelized onions.

Scottish salmon pan-roasted with olive oil and fine herbs served with baby zucchini mousse, vegetable caponata, and limoncello sauce.

Fresh white gulf shrimps are pan-roasted with olive oil, rosemary, and capers. Served with organic black rice, grilled asparagus, and saffron sauce.

10 oz black Angus strip loin cooked to perfection in the wood-burning oven and sliced over a salad of arugula, sautéed wild mushrooms, and roasted potatoes.

Fresh gulf red snapper filet, poached and served with light cherry tomatoes, garlic, and parsley broth.

Half free-range chicken slowly roasted in the wood-burning oven with garlic, thyme, and rosemary. Served with charred spring onions and roasted potatoes.

Selection of artisan imported salami, prosciutto, bresaola, buffalo mozzarella, veggie pickles, and olives. Served on a cutting board.

Selection of imported Italian cheeses. Served with honey from the Bellaire honey company, fresh fruits, walnuts, and almonds.

Pan-roasted Dover sole with tarragon, lemon, and shallots, and served tableside with salmoriglio sauce (capers, olive oil, parsley, garlic and lemon sauce), roasted potatoes, and seasonal vegetables (serves 2 people).

Three (3) Mediterranean langoustine scampi marinated with orange zest, chives, and garlic olive oil, grilled in the wood-burning oven. Served with cod croquette and arugula salad.

Fresh gulf red snapper filet, in a light cherry tomato, garlic, parsley, and lemon zest broth.

Pan-roasted butterfly filet of whole Mediterranean Sea bass “branzino” with olive oil and thyme, served with grilled organic baby zucchini, sautéed heirloom fingerling potatoes, and green olive capers sauce.

Sea diver scallops pan-seared in olive oil and sea salt served with baby zucchini mousse, popping mushrooms, and black truffle cream sauce. Topped with shavings of black truffle.

Grilled baby lamb chops are pan-roasted with olive oil, rosemary, and fresh mint. Served with chive mashed potatoes and aged-balsamic vinegar sauce.

Veal scaloppini sauteed with butter and sage, topped with parma prosciutto and fontina cheese gratin, veal demi-glace white wine sauce and black truffle shavings.

Veal ossobuco braised with Taurasi wine. Served with lemon zest burrata risotto.

16oz dry-aged certified Hereford NY strip steak, marinated with rosemary, garlic, and grain mustard.

24oz dry-aged Hereford black Angus porterhouse marinated with rosemary, garlic, and black pepper.

Half free-range chicken slowly roasted in the wood-burning oven with garlic, thyme, and rosemary.

Roasted boneless domestic suckling pig with skin on and rolled with garlic, Mediterranean herbs, and spices, and cooked in a wood-burning oven. Topped with caramelized onions.

Your choice of whole Mediterranean fish encrusted in rock salt, roasted with olive oil, rosemary, cherry tomatoes, and white wine, and cooked in the wood-burning oven filleted. Served tableside with roasted potatoes.

Your choice of whole Mediterranean fish encrusted in rock salt, roasted with olive oil, rosemary, cherry tomatoes, and white wine, cooked in the wood-burning oven, filleted, and served tableside with roasted potatoes.

Salmon, tuna, snapper, lobster, and oyster served with orange-infused evoo, spicy chili pepper, and lemon dressing.

Half shell baked eggplant with fresh oregano and garlic. Served with melted buffalo mozzarella and cherry tomato sauce.

Shell-shaped filled with ricotta cheese, semolina, and candied orange. Topped with vanilla bean pastry cream and amarena sour cherry.

A rich sponge cake soaked in spicy Jamaica rum filled with vanilla pastry cream and served with a sour cherry in syrup.

Sponge cake filled with lemon cream and limoncello syrup, covered in a lemon whipping cream glaze.

Dark chocolate mousse served between almond Florentine tuille, with chocolate truffles, and chocolate macaron.

A warm cake, panna cotta, and gelato. Topped with caramel sauce.

Warm dark chocolate mousse in a layer of almond Florentine. Served with mascarpone wild berry gelato.

Ricotta cheese, caramelized pear mousse cake, and an almond biscuit. Drizzled with a vanilla bean cream sauce.

Caramel crème brûlée served with Chantilly cream and fresh berries.

A classic Cuban pastelito filled with guava paste and cream cheese. Served with figs and almond gelato.

A gluten-free chocolate and almond cake with pistachio gelato and a Porto wine reduction.

Cannoli with ricotta cheese, chocolate mousse tart, fruit tart, hazelnut custard, macaron, baba, and chocolate truffles.

Raspberry soft parfait cover with crunchy almond glacé. Caramelized orange sauce.

3 scoops of a daily selection gelato.